Hashbrown Cassarole

BOUNTIFUL BRUNCH 6 SERVINGS

1 1# PKG. FROZEN HASHBROWN POTATOES (SHREDDED OR SQUARES)

1/4 CUP MELTED BUTTER

1/2 CUP CHOPPED ONIONS

1 TEASPOON. SALT

1/4 TEASPOON PEPPER

1 CAN CREM MUSHROOM SOUP (CAN USE CREAM CELERY/ BROCCOLI/ CHICKEN)

1 PINT SOUR CREAM

1 CUP GRATED CHEDDAR CHEESE

1 PKG THAWED FROZEN CHOPPED SPINACH

SAUTE ONIONS. ADD REMAINING. BAKE 350 IN GLASS 9 x 12 DISH 45-50 MIN

LET STAND 15 MIN BEFORE SERVING/ SERVE WITH CHILLED TOMOTO JUICE, SAUTEED SLICES POLISH SAUSAGE AND SOURDOUGH TOAST.

Garlic butter cheddar chicken

Ingredients:

1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture.

5. Arrange the coated chicken breasts in a 9x13 inch baking dish.

6. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

7. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Delia Smith - Oatmeal cookies

1 1/2 cups whole wheat flour

3/4 cup rolled oats

1/2 cup butter

4 tsp brown sugar

1 tsp baking powder

1/2 tsp salt

1/2 tsp hot curry powder

1 tbsp milk

Preheat oven to 350.

Mix all the ingredients. The mixture is quite dry, but should still hold together when squeezed into a ball. If too dry, add another tbsp of milk.

Break the mixture up into quarter-sized balls of dough (about 1 1/2 tbsp per cookie). Flatten them to about 1/4" inch thick, (or until the cookie is about 1 1/2" in diameter). Place them on the cookie sheet as close together as you like - they don't spread or flatten out while baking.

Bake for 15-20 mins.

Best eaten with a nice sharp cheese, especially Stilton.

Delia Smith - "Oatmeal Crack"

1 cup steel-cut oatmeal

2 1/2 cups rolled oats

1 cup brown sugar

1 cup butter

Pre-heat oven to 375.

Mix all the dry ingredients. Melt the butter in the microwave - about 50 seconds.

Pour the butter in with the dry ingredients and mix thoroughly.

Press the mixture evenly into a large cookie sheet pan, and bake for approx 15 mins.

Let it cool a little to a soft toffee consistency before trying to cut it.

Cut it into squares but leave them in the pan. When it has cooled enough that the squares don't fall apart, remove them from the pan to let them cool fully.

Delia Smith - Yorkshire Pudding

2 cups flour

9 oz milk

6 oz water

3 egg

Salt & pepper (optional)

Oil

Put enough oil into the cups of a 12-cup muffin pan to cover the bottom of each cup. Set oven to broil with the muffin pan in there. Mix the liquid ingredients. Put the flour into a bowl and mix all the liquid to make a smooth batter.

Remove pan from oven and close the oven door. Pour the mixture evenly into the cups and return the pan to the oven.

Cook on broil for 10 minutes, then reduce heat to 400. Bake for another 40 minutes, watching to ensure they don't overcook.

Laura-Zucchini Bread

Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Capellini Pormadoro-Olive Garden

Capellini Pomodoro

Prep Time:	10 minutes
Cook Time:	10 minutes
Serving Size:	4 8 12

Ingredients
14 oz capellini pasta (angel hair)
8 medium tomatoes, cut into ½” pieces
11 fresh basil leaves, chopped
2 cloves garlic, chopped
6 Tbsp olive oil
Salt and freshly ground pepper, to taste

Procedures

1. COOK capellini pasta according to package directions.
2. MIX diced tomatoes, chopped basil, garlic and oil. Season with salt and pepper.
3. DRAIN pasta. Toss pasta with tomato mixture in a sauté pan and heat throughout.
4. SERVE immediately.